How you chop the cucumber and onion is a matter of preference; I usually cut lengthwise half, then each half in half horizontally.

Chop up cucumber

Chop up onion

Open up can of diced tomatoes, drain off excess liquid (I used Fiesta Mexican, which made it have a more hot and spicy flavor, but if you have never made anything like this before, you would probably want to just try plain diced tomatoes.

Combine cucumber, onion and tomatoes in large bowl

In a separate bowl, add 6 packets of artificial sweetener (or you can use 3 TBSP of sugar)

Add 1/2 cup water

Add 1/2 cup of vinegar (I used white wine vinegar)

Add 1 tsp. of Dill

Mix water, vinegar and Dill together to make the dressing

Pour the dressing over the cucumber mixture and toss until well coated, then refrigerate at least 2 hours (best if left to sit overnight).